Sichuan Dry Pot With Chicken Wings and Shrimp (Ganguo Jichi Xia 干锅鸡翅虾)
Servings: 2 servings (or more if served with side dishes)
The Mala Market
Ingredients
- 14 ounces (400 grams) chicken wings
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 tablespoon potato starch
- 10 ounces (300 grams) large shrimp, shells and heads on
- 1 medium russet potato (about 4-5 ounces / 125 grams)
- 1 medium section of lotus root (about 4-5 ounces / 125 grams)
- 1 rib of celery (about 1–2 ounces / 50 grams)
- 1 cup vegetable oil
- 2 inches ginger, skin on, thickly sliced
- 1 medium red onion, thinly sliced
- 3 cloves garlic, peeled and lightly smashed
- 6 tablespoons Mala Market dry pot sauce (or to taste)
- Handful of cilantro, for garnish
- White sesame seeds, for garnish
Instructions
Prepare the Ingredients
- To prepare the chicken wings, separate the drumettes and flats by making a cut at the joint, then put them into a medium bowl. Make shallow cuts in the skin, then season the chicken pieces with salt and white pepper and mix to coat evenly. Add the potato starch and toss until the wings are evenly coated.
- If using shell-on shrimps, trim the sharp beaks with kitchen scissors. Make a shallow cut along the back of each shrimp and devein it, leaving the shell on. Place the shrimp on a paper towel to drain.
- Peel and slice the potatoes and lotus root into ¼ inch (0.6cm) thick slices. Cut the celery into thin, 2 inch-long matchsticks.
Pre-Cook the Ingredients
- In a pot of boiling water, blanch the potato slices for 4–5 minutes (until they are cooked but not soft), the lotus root for 2 minutes, and the celery for 30 seconds. You can add the ingredients with the longest cooking time first, then add the others to the same pot to cook together. Drain the vegetables and transfer them to an ice bath to cool while you prepare the rest of the ingredients, then drain again.
- Heat the oil in a wok to 390ºF. Add the chicken wings and fry them over medium heat, turning occasionally, until golden brown on both sides. Remove the wings from the oil and drain them on a paper towel-lined plate. Strain and reserve the frying oil. Wipe out the wok.
- Put 1 tablespoon of the reserved oil back into the wok and heat it over medium. Add the ginger, red onion and garlic and fry them briefly until fragrant. Add the shrimp and cook them for about 1 minute on each side, or until they’re cooked through. Remove the shrimp from the wok and set them aside but leave the aromatics in the wok.
Make the Dry Pot
- Add the dry pot sauce to the wok with the aromatics and cook briefly, stirring, until fragrant. Add the chicken wings, shrimp, potatoes, lotus root and celery to the wok and gently toss everything to combine, ensuring that all the pieces are evenly coated in the sauce.
- Turn off the heat and garnish the dish with cilantro and white sesame seeds. To serve, bring the whole wok to the table as a serving dish or transfer everything to a deep plate.